Scaling up parameters for shelf-life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging

Author:

Fernández Katherina,Aspé Estrella,Roeckel Marlene

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference28 articles.

1. Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0°C;Arkoudelos;Food Microbiology,2007

2. Spoilage and shelf-life extension of fresh fish and shellfish;Ashie;Critical Reviews in Food Science and Nutrition,1996

3. Use of carbon dioxide enriched atmospheres in the refrigerated storage (2°C) of salmon (Salmo salar) steaks;de la Hoz;European Food Research and Technology,2000

4. Prediction of transient state in-pack respiratory behaviour of button mushrooms (Agaricus bisporus) under modified atmosphere packaging;Deepak;Journal of Food Science and Technology – Mysore,2007

5. Designing equilibrium modified atmosphere packages for fresh-cut vegetables subjected to changes in temperature;Devlieghere;Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology,2000

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